Pumpkin Spice Amaretto Tres Leches Cake! A light and airy pumpkin spice sponge cake soaked with three milks and amaretto, then topped with cinnamon amaretto whipped cream. A deliciously boozy cake that will warm you up on a cool Fall evening.
Tres Leches was the cake I made for my husband on the first birthday we celebrated together in 2012 and this has been a staple dessert ever since. It’s such a versatile cake because different flavors can be added to the milks or the sponge cake. Like an Oreo cake with cookies and cream milks poured over, or what about a Mexican Hot Chocolate Tres Leches; chocolate cake spiced with cinnamon, nutmeg and a pinch of cayenne and topped with spice infused chocolate milks? Oh, oh, how good would it be to do a coffee and Bailey’s Tres Leches? I think the possibilities are endless.
Time for a quick lesson that took me years to realize: One of the important aspects of Tres Leches is that you cannot use regular cake. Of course it will still taste delicious because cake and decadent milks will be good no matter how it’s served, but, a really quality Tres Leches is made with a sponge or chiffon cake that is on the airier/drier side and can absorb all the liquid you are pouring into it without becoming TOO mushy. There is a definite difference on the end result of a Tres Leches made with classic moist cake and sponge cake. After 24 hours of soaking, a regular cake would really turn to mushy, slop. Albeit delicious slop, it became a dessert you’d scoop into a bowl rather than slice.
The goal is a refreshing creamy dreamy cake that is perfectly balanced between the airy sponge cake and the moisture from the milks.